How To Melt Your Chocoley
Bada Bing Bada Boom Chocolate

Make sure that everything you’re using to melt and handle your chocolate (bowls, thermometer, spatula, etc) is 100% dry before touching your chocolate. Also, make sure to prepare small batches at a time!

Most Desirable Method – Double Boiler:

(If you don’t own a double boiler, you can purchase our double boiler insert or create your own by situating a pot, sauce pan, or stainless steel or glass bowl on top of a sauce pan or small pot. Make sure that no water vapor or steam can escape from the bottom pan/pot).

1. Heat water in bottom pan to 130-150° F (do not boil). Turn off heat.
2. Place Bada Bing Bada Boom chocolate into top double boiler insert/pot/pan/bowl and set over the pan of water (be sure that the pot or bowl fits tightly over the water so that no steam or water vapor escapes).
3. Stir frequently with rubber spatula.
4. Once the chocolate is completely melted, use thermometer to measure the temperature. Heat to between 100-105° F. Don’t overheat.
5. Carefully remove the top pot/pan/bowl and dry the bottom.
6. Let the chocolate cool & hold at 96-98° F to work with the chocolate.
7. Immediately put in refrigerator until set. Only keep in refrigerator until set, then promptly remove.

Less Desirable Method — Microwave (based on a 600 watt microwave):

1. Place one pound of Bada Bing Bada Boom in a microwave safe container.
2. Microwave for one minute at 50% power.
3. Stir with rubber spatula.
4. Return to microwave for 15 to 30 second intervals until ¾ melted (stir with rubber spatula in between every interval).
5. Stir with spatula until fully melted. Temperature should be between 100- 105° F. Don’t overheat.
6. Let the chocolate cool & hold at 96-98° F to work with the chocolate.
7. Immediately put in refrigerator until set. Only keep in refrigerator until set, then promptly remove.

TIP: If you have a heating pad, turn on and cover with a towel. Set your bowl of melted chocolate on top of the towel to keep your chocolate in its ideal melted state for longer.

Please Note: The temperature of your chocolate is very important. If the chocolate gets too hot the chocolate will become thick and will not run off the spoon. If it does become too hot, add a little unmelted chocolate to lower the temperature. If this does not alleviate the problem, try adding vegetable oil. Add one teaspoon at a time until the chocolate becomes thin again. Proper consistency is important for easy working. The chocolate should pour off the spoon easy and not come off in a clump.